Preheat oven at
180ºC. Line a baking tray with a silicon sheet.
Halve spring roll
sheets and stack them in batches of 3 on the baking tray making 12 stacks.
Brush some butter in
between each half and on top of each stack. Put the tray in the preheated oven and bake for 5 minutes.
Heat 1 tbsp butter in
each of 2 non-stick pans. Add 1 tbsp chopped garlic in each pan and sauté till fragrant. Add 1 chopped onion in each and sauté for 1 minute.
Add mushrooms in
one pan, mix and sauté for 1 minute.
Roughly chop spinach
and add to the other pan, mix and sauté for 1 minute. Add salt and crushed peppercorns, mix well and cook for 1 minute.
Add salt and crushed
peppercorns to the mushrooms, mix well and cook for 1 minute.
Place 4 baked spring
roll sheet stacks on a serving plate. Spread some cooked mushroom mixture on each of them and top with 1 tbsp cheese. Place another stack on each, spread some cooked spinach mixture on each and top with 1 tbsp cheese. Cover with the remaining stacks, one on each.